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Baked Cod with Pineapple Salsa

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Happy April Fool’s Day!

Did you get fooled today? Guilty here!! 😉

As you may already know, today marks the first day of no meat for 30 days. However, since it happens to be April Fool’s Day, I had no choice but to fool you and make cod. Hee hee! One thing is for sure, there is absolutely no fooling you with how good this cod tastes. Top it with a pineapple salsa and you too will create the perfect combination of sweet and spicy…and that is no joke! 🙂

Cod is a delicious white fish because it is a “meaty” fish and makes you feel full after eating it. Cod is a good source of protein, containing 25mg per 4 ounces and 120 calories. It is just what I needed before I kick off this experiment of going vegetarian during the month of April! Not to get too dramatic, but I hope I can get creative and step outside of the ‘ol PBJ and tuna sandwiches during Lent! I can not believe I just admitted to that! I hope you appreciate my honesty. [icon type=”heart”]

Baked Cod with Pineapple Salsa

Mmm, Mmm, Mmm! Is it suppertime because I think I could eat that all over again! And all those colors!! It is fun to eat such pretty food that is healthy and tastes good too! 😉 What a good April Fool’s Day it has been!

Baked Cod with Pineapple Salsa

Well this post concludes my meat and fish eating for a month. I am excited for this month and hope to serve you well with some tasty vegetarian recipes to shake things up a bit! Just heard a “ugh” from the hubby in the next room. 🙂 I mean, C’MON! It isn’t like I am making him do this too! But, it should be an interesting month!

Baked Cod with Pineapple Salsa

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients
  

Ingredients:

  • 2 cod fillets
  • 1 lime
  • salt/pepper to taste

For the Salsa:

  • 1 8 oz can pineapple chopped
  • 1 Roma tomato chopped
  • 1/4 cup red onion chopped
  • 1/2 jalapeno pepper minced
  • 1/4 cup fresh cilantro finely chopped
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey

Instructions
 

Instructions:

  • Preheat oven to 375 degrees Fahrenheit. Lay out fillets on baking dish and squeeze juice of one lime over fillets. Season with salt and pepper.
  • Bake cod fillets at 375 degrees for about 13-17 minutes depending on thickness of fillets or to internal temperature of 165 degrees.
  • While cod is baking, chop salsa ingredients and combine in a small bowl. Add cider vinegar and honey and mix well.
  • Serve cod immediately when it is done baking, and top with pineapple salsa.
  • Enjoy!
  • Salsa recipe adapted from Kim's Cravings

Stay tuned friends! I hope you have a wonderful day and hello April 2016!!

Love,

3 Scoops of Sugar

 

Creamy Tomato Soup

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Is it too late in the season for tomato soup? Well not in my book. When I think of tomato soup, I first think back to my childhood days when I tried the Campbell’s tomato soup…tastebuds did not go crazy for that. It baffled me because I like tomatoes like they are going out of style and anything with a side of ketchup was a hit! But back in my childhood days, I refused to eat tomato soup.

Then one day I came across this glorious tomato bisque at this little cute place called Panera and I thought I would never ask for another thing again if I could only have this soup every day for the rest of my life.. haha that may be stretching it. The soup is amazing though!

Also, any cans of tomato soup I have bought at the store, I have always felt the need to add a little milk or fire-roasted tomatoes to improve the taste. Well, I finally decided to stop with the nonsense and perfect my very own tomato soup to enjoy from now on. No more tweaking cans of semi-okay tomato soup or bisque.
It is time to let the cat out of the bag….;)

Creamy Tomato Bisque

This is a great recipe when you are not wanting a whole pot full of soup left over. It will serve 2 people. And it is an easy recipe to double if needed.

Creamy Tomato Soup

I have to add…this creamy tomato soup is an easy go-to recipe for those quick soup & panini making meals during the week. I am a little obsessed with my panini grill, so I am always looking for new and tasty soup recipes to accompany my superb paninis! And this one certainly will be a regular at our house!

Creamy Tomato Soup

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Total Time 40 minutes

Ingredients
  

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 medium carrot diced
  • 1/3 cup red onion diced
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 14 1/2 ounce can whole peeled tomatoes
  • 1 cup low-sodium vegetable broth
  • 1/4 cup half n half
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • pinch of cayenne pepper

Instructions
 

Instructions:

  • Mince fresh garlic and set aside. See why in my homemade pasta sauce
  • Heat oil in a dutch oven over medium heat. Add carrots and onions and saute for about 4 minutes.
  • Then add garlic and tomato paste and saute for another 1-2 minutes, stirring frequently.
  • Add can of tomatoes and vegetable broth, and break tomatoes apart with wooden spoon.
  • Bring contents to a boil and then reduce heat to low-medium and simmer for 30 minutes to allow carrots to tenderize. Puree soup with an immersion blender until smooth.
  • Add half n half, salt, black pepper, and cayenne pepper and stir together.
  • Enjoy!

Love,

3 Scoops of Sugar

Bunny Bait Mix

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Oh, the things to do on Holy Saturday! Here is a quick recap of the day so far…wake up and make coffee cake ✔️, hurry off to the Easter egg hunt✔️ WAIT, no we missed that because I thought it was at 11:00am and it was actually at 9:00am. 🙁 No mom of the year award here. I did try to redeem myself by going to the mall to take a picture with the Easter Bunny! And by that I do not mean I personally took a picture with the Easter Bunny! No, no, I took my kids to see the Easter Bunny and they took a picture with him! 😉

Their faces did sure perk up once they were sitting next to the Easter Bunny. There was not even one tear throughout the whole process. I was a little shocked. 🙂 But I think their favorite part of the day so far has been dyeing the Easter eggs with eating all the M&M eggs for this Bunny Bait Mix as a close second! 🙂

Bunny Bait

My husband walked by and said, “Ya, I’m not too into those kind of snacks.” But his hands have seemed to flock back to the bowl more than a few times and when I caught him, he replied, “This is actually really good! 😉

So…if you too want to run along it is okay! I will understand. I have not been able to keep my hand out of the bowl either!! 🙂

Bunny Bait Mix

3 Scoops of Sugar
Tasty trail mix of rice chex, pretzels, M&Ms, goldfish grahams coated in white chocolate. A snack the whole family will love!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Snack

Ingredients
  

  • 6 cups Rice Chex
  • 2 cups pretzel twists
  • 1 1/2 cups Vanilla Cupcake Goldfish Grahams
  • 1 cup Easter Egg M&Ms
  • 1 12 oz bag Nestle white chocolate chips

Instructions
 

  • Combine rice chex cereal, pretzels, goldfish grahams in a large bowl.
  • Melt white chocolate chips in microwave safe bowl for approximately 45 seconds on high and stir until consistency is smooth. Then gently fold melted chocolate into cereal mixture until it is evenly coated.
  • Add M&Ms and mix well.
  • Pour onto waxed paper and spread out. When bunny bait mix has cooled, serve immediately or save for later.
  • Enjoy!

 

I hope you all have a wonderful Easter!!

 

Healthy Turkey Sausage, Egg, and Cheese Burrito

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Good morning! As I sit down with my morning coffee and take my last photo of my yummy turkey sausage, egg and cheese burritos, I decide it is time to indulge in one myself. I love starting my morning off right with a healthy breakfast that is high in protein and whole grains. But don’t get me wrong, the thing I love the MOST is that these burritos taste amazing! Packed with sausage, egg, and cheese, these breakfast burritos leave me speechless! And ask any one close to me…that does not happen very often.

I mean look at that yumminess! These are going to knock your socks off!! They will even make you forget about all that snow you have to go scoop soon if you live here in South Central Nebraska!

With all that work to do you might even work up an appetite to have another when you are all finished scooping that snow! Right hubby… 😉

Turkey Sausage, Egg, and Cheese Burrito

These breakfast burritos would also be a great option to make over the weekend, freeze, and then reheat throughout the week for you and the fam…or maybe just for you! We are all looking for a way to eat a healthy breakfast. We especially want something that is quick, and these only take 20 minutes from start to finish! So what are you waiting for?! 🙂 You probably have most of these ingredients in your fridge right now. And you can always top it off with a little salsa! Yum!

Turkey Sausage, Egg, and Cheese Burrito

turkey sausage, egg, and cheese burrito

Healthy Turkey, Sausage, and Egg Burrito

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Ingredients
  

Ingredients:

  • 6 large eggs
  • 6 turkey sausage links
  • 2 whole grain wraps I used Flatout Light Italian Herb wraps
  • 1/4 cup green pepper diced
  • 1/8 cup yellow onion diced
  • 1/2 cup mild cheddar cheese
  • 1/2 cup skim milk

Instructions
 

Directions:

  • Mix 6 eggs with 1/2 cup skim milk and whisk together well.
  • Pour into fry pan lightly oiled with Pam. Heat at medium low and occasionally break up eggs to keep from sticking to bottom of pan.
  • While eggs are cooking, chop up yellow onion and green pepper and heat sausage links in microwave according to package directions.
  • When eggs become light and fluffy, add cheese and mix contents together.
  • Then add onion, green pepper, and sausage to pan and stir.
  • Lay out wraps and add ingredients from pan to center of wrap and roll up.
  • Time to Enjoy!!

Have a wonderful day!

Love,

3 Scoops of Sugar

Tequila Lime Chicken Burrito in a Bowl

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[dropcap]C[/dropcap]alling all foodies! You might want to stop what you are doing and take a peek at this…Tequila Lime Chicken Burrito in a Bowl with Corn Salsa. Yes please!

We’ve got good food in the hooooouuuuuse! What was even more exciting about this recipe was that I was able to adapt it easily for each one of our kids. I will get to that in just a bit so you might want to keep reading if you are a mom or dad with little ones.

These burrito bowls are simply fantastic and simple enough for the kids to enjoy as well.

Tequila Lime Chicken Burrito in a Bowl

 

And this chicken is just delish. We decided to smoke our chicken on the Traeger which was a decision well made. We drizzled Weber’s Tequila Lime Marinade all over it and lightly sprinkled cumin on top of the marinade. The chicken smoked for 3 hours at about 275 degrees. You can also bake your chicken to an internal temperature of 165, which will probably take about 1 hour give or take 15 minutes depending on the size of the chicken at 350 degrees Fahrenheit.

I also made an easy corn salsa to accompany our chicken burrito bowls and the cherry on the top was my Aunt Barb’s homemade hot salsa. Sorry, I do not have the recipe for that!!

Corn Salsa

I am foreseeing the use of this corn salsa many, many times in the future!

Now, to get back to the variations for our children. While the chicken was cooling off, I was finishing up the brown and wild rice which I served to my one year old along with bits of chicken, which I will admit I had to pick most of the chicken off of the floor. The girl just does not like chicken. 🙁 For my two boys, I mixed some chicken and rice with a bit of ranch dressing and rolled them up in small flour tortillas and they ate those right up… with a little encouragement. 🙂

So this meal was perfect, because there was no extra time spent preparing them something separate. We were all able to enjoy parts of the burrito bowls in one shape or form!

Tequila Lime Chicken Burrito in a Bowl

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Total Time 3 hours 30 minutes

Ingredients
  

  • Ingredients for the Corn Salsa:
  • 1 can whole kernel corn drained
  • 2 T fresh cilantro chopped
  • 1 T lime juice
  • 1/4 cup red onion diced
  • Ingredients for the Burrito Bowls:
  • 1 whole chicken
  • Weber Tequila Lime Marinade packet
  • 1/4 teaspoon cumin
  • 1 cup cherry tomatoes halved
  • 1/2 red bell pepper diced
  • 3 cups Romaine lettuce chopped
  • 1/2 cup brown and wild rice I used HyVee Select Long Grain Brown and Wild Rice
  • 1 avocado chopped
  • Optional ingredients:
  • Mozzarella cheese
  • Salsa
  • Ranch dressing

Instructions
 

  • Instructions for the Corn Salsa:
  • Add all ingredients to small bowl and mix together well. For this recipe, I highly recommend using fresh cilantro to get the most flavor.
  • Instructions for Burrito Bowls:
  • Start the grill or preheat oven to 350 degrees. Mix marinade as indicated on package and drizzle over entire chicken followed by the cumin.
  • If smoking your chicken, we set the temperature to about 275 degrees and it was done after 3 hours. We used apple flavor wood pellets.
  • About 15 minutes prior to reaching the appropriate internal temperature, I started cooking the rice as indicated on package and chopping the remaining ingredients so by the time the chicken was done, that was the only ingredient left I needed to tend to.
  • When the chicken was cool enough to pull apart, which was about 20 minutes later, I pulled chicken apart into thin strips and added it to the burrito bowl.
  • Add corn salsa to burrito bowl and mix all ingredients together. May top with salsa, cheese, and/or Ranch dressing.
  • We topped our burrito bowls with my Aunt Barb's homemade salsa and a bit of Ranch dressing.
  • Source: 3 Scoops of Sugar

Hope you enjoy!! 🙂

Love,

3 Scoops of Sugar

Mini Clover Sandwiches

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 Happy St. Patty’s Day!!

 

Hi all! I wanted to let you take a peek at what was in store for our kids tonight and it seemed to be a hit. I am calling this post a “mini-post” if that’s a thing so that I can spend some quality time with my kiddos! I think they were happy when it came time for supper tonight. It can be a struggle, especially trying to accommodate the needs of a 4, 2, and 1 year old. It gets a little crazy around the supper hour.

On that note, I wanted something simple they would be willing to eat and yet would still be creative! Because if I dare try to get too out of the ordinary, these kids will toss it to the floor before I can blink an eye. So I decided on 3-leaf clover sandwiches with rainbow fruit salad and yogurt pot o’gold dip for their fruit.

Our four year old likes turkey sandwiches so I spread some mayo on the bread and added a slice of cheese and 2 slices of turkey. Our next boy refuses to eat turkey sandwiches so he has a PBJ and our 1 year old refuses to eat either so I gave her samples of both to continue to present her with options she can choose from! This just goes to show that all kids are different and I just continue to offer them a variety of food options that they can try when they are ready. This meal has something from every food group except for vegetables which is something we are still working on with each of them! 😉

Mini Clover Sandwiches

Kids’ eating habits are different everyday so we hold the stance of providing them with a plate of various options and letting them eat what they choose to eat and not getting too worked up about what they do not eat.

Mini Clover Sandwiches

 

Here is a pic to show you just how much they enjoyed their clover sandwiches and rainbow fruit salad…

 

 

Mini Clover Sandwiches

 

and another…Mini Clover Sandwiches

 

and one more… 🙂

Mini Clover Sandwiches

 

Mini Clover Sandwiches

Print Recipe
Prep Time 15 minutes

Ingredients
  

  • 4 slices bread
  • 2 slices turkey
  • 1-2 tablespoons mayo
  • 1 tablespoon peanut butter
  • 1 tablespoon grape jelly
  • heart shaped cookie cutters

Instructions
 

  • Spread mayo on 2 slices bread and add slices of cheese and turkey and cut out 3 heart shaped sandwiches.
  • Spread peanut butter and jelly on remaining 2 slices of bread. Cut out 6 mini PBJ sandwiches with small heart shaped cookie cutter.
  • Cookie cutters were purchased from Hobby Lobby
  • Source: 3 Scoops of Sugar

Love,

3 Scoops of Sugar 🙂

5 Reasons to Follow a Food Blog

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Hello everyone! How are you?… Great here!

 

You might be thinking what are the 5 reasons to follow a food blog?? 😉 How did I guess? Well that is where I come in! I am going to give you 5 reasons why you should follow a food blog starting today! These are good so you should probably sit down and let that load of laundry wait a couple minutes. In this world, we are constantly hurrying to get up and outta bed, hurrying to get to work, hurrying to get home, hurrying to get supper done…you get the picture?! 🙂 Well that being said, I will start it off with reason #5…

The #5 Reason to Follow a Food Blog:
ESCAPE..it is a busy world and hectic at times. I have been following food blogs for about 9 months and they are a great escape from the stress of everyday life. You get to peek into someone else’s world and find out what it is that inspires them to do what they are doing and thus help you decide what it is that inspires you. Since I have been able to pinpoint that it is 1) my family 2) getting creative in the kitchen and 3) sharing my ideas with all of you, my overall mood and state of mind is so much better these days. Having a 1, 2, and 4 year old is a little whole lotta crazy!

The #4 Reason:
Learn a thing or two. Every person comes with a different perspective and a different educational background. What you put into your body everyday has a huge impact on your health and why not learn a thing or two about the food you eat from someone who is an expert on the subject…i have two index fingers pointing at me right now just in case your were wondering what blog it is you should follow. After all I am a registered dietitian and spent 5 years studying just food!! 🙂

The #3 Reason:
Smile. I am one of those people that if you were to walk by me on the sidewalk you would see me smiling at you. I love to smile and even more I like it when people smile back at me. When I fail to get a smile back, I spend the next 15 minutes thinking oh no did I do something wrong? Maybe they thought I tossed out a fake smile. I wonder why they didn’t smile? Hmm…I hope everything is okay. I think you get the picture. Anyway, my goal for you is not to just come to my blog and grab a recipe and get on with your life. My goal is for you to stop, find something you like and smile along the way, and then nail that homemade barbecue beef recipe you found on my blog and have a great rest of your day. That is my goal for this blog. And don’t worry, my barbecue beef recipe is coming and it is to die for!

The #2 Reason:
Let someone else give you ideas on what to make for breakfast, lunch, and dinner. It gets tiring deciding what you should eat everyday and whether or not it will be delicious. Give that decision to someone that has already tested the recipe over and over to ensure perfection every time! Following a food blog sparks ideas and interest and even the inspiration to venture out from those 10 meals you usually go back to! Do you have your list of 10?!

#1 Reason to Follow a Food Blog:
Your husband/boyfriend will love you more because you did not START a food blog! You have all of these fantastic recipes and ideas without the hard work spent on creating them. I talk about my blog with my husband until I see him in bed with his eyes closed snoring like the best of ’em. Sorry hubby! I love what I am doing but I know not everyone loves spending hours in the kitchen. But you do have to eat. And why not find some new dishes to whip up to bring a smile to that hubby of yours! Just sayyying!

5 Reasons to Follow a Food Blog

That is all for now. Have a good day! 🙂

Love,
3 Scoops of Sugar

 

Best Chunky Guacamole with Homemade Chips

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Needing a snack? What is it that always hits the spot? Guacamole is high on the list for me! This guacamole recipe is so tasty! I make this quite often. Plus it is good for you! And paired with my homemade tortilla chips, this is one snack that won’t leave you feeling guilty after indulging in it.

Best Chunky Guacamole with Homemade Chips

I love homemade guacamole 10 times better than the pre-made stuff you can buy at the grocery store because I prefer guacamole that is chunky with a lot of flavor. And these homemade tortilla chips are great with this guac! Only one jalapeno was added to this guac recipe to keep it fairly mild so the kids can enjoy it too. If you like it a little more on the spicy side, just add another jalapeno.

I like to think of this guacamole recipe as a snack food rather than an appetizer because I rarely make appetizers, but I absolutely love this guac. It is a great one to make on a Saturday or Sunday afternoon after a light lunch. It also is great on top other Mexican foods we make around our house.

Best Chunky Guacamole with Homemade Chips

Yummy! Doesn’t that look good. You should go gather up your groceries  [icon type=”cart”] and meet me back here. Believe me I will be here when you get back! 😉

As a side note, I do like to mash up the avocados with a fork rather than in a food processor so it stays chunky. However, depending how you like it, you can make the process quicker and chop all of the ingredients except for the tomato in a food processor and stir in the tomato after.

Best Chunky Guacamole

best chunky guacamole

Best Chunky Guacamole with Homemade Chips

Print Recipe Pin Recipe
Prep Time 15 minutes
Servings 2 cups and about 40 chips

Ingredients
  

  • 3 ripe avocados cubed
  • 1/4 cup red onion
  • 1/2 coarse salt
  • 2 tablespoons lime juice
  • 1 jalapeno minced
  • 1 Roma tomato chopped
  • 10 7 '' flour tortillas

Instructions
 

  • Guacamole:
  • Combine avocados, red onion, salt, lime juice and jalapeno. Coarsely, mash up ingredients with a fork and then stir in the Roma tomato.
  • Homemade chips:
  • Preheat oven to 350 degrees Fahrenheit. Divide tortillas into quarters. Spray Pam lightly onto each quarter and sprinkle coarse salt on top. Bake on cookie sheet at 350 for 12 minutes.
  • Enjoy your snack!
  • Source: 3 Scoops of Sugar

Kale & Spinach Mix with White Wine Vinaigrette

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Oh it’s good to be here! I look forward to this day every week because this is what I love to do..I love getting creative in the kitchen and then being able to share it with all of you. Working as a full time nurse, mom, and wife can definitely leave me exhausted by the end of the day but I love it all! I must add…I do look forward to my sleep-in thursdays (meaning hopefully 6:30am instead of 5:00am). I believe my favorite part of the day is being able to take my time, grab my morning coffee in my rather large fiesta ware cup and getting busy on 3SS.
I am definitely a foodie! My husband likes to refer to me as a “food snob!” I personally am not thrilled about the title, however I do like good food and there is nothing wrong with that if you ask me! This body of mine is always on the go and if you want me to be “top-notch” then I am going to eat “top-notch” so I can keep up with everyone in this crazy life of mine! 😉

Okay, so let’s just get something straight. I love salads…i always have. I don’t eat them because they are healthy and good for you…even though they are. I love the combinations of flavors, textures, and crunch that goes in to a salad. I know some people prefer to skip salads before the main course because they do not want “waste the calories.” However, I am one of those that orders salads for my main course. I just do! So I can not wait any longer to post a gorgeous picture of my Kale & Spinach Salad!
This salad mix is packed with protein from the chickpeas and is full of flavor. It’s a bowl full of healthy “stuff”, and yet it sure tastes fantastic! When it comes to salad, try going for the dark leafy greens that will have more nutrients in them than iceberg lettuce. I also like to add all different textures in my salads to give them crunch and make me feel like I am eating more than leafy greens with dressing on top.

This is a great mid-day meal choice because it is light and yet has good sources of protein to help make you feel satisfied. Chickpeas are great for providing satiety! I hope you all have a wonderful day! Thanks for stopping by!

Kale & Spinach Mix with White Wine Vinaigrette

Kale & Spinach Mix with White Wine Vinaigrette

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Calories 96 kcal

Ingredients
  

  • For the Salad:
  • 3 oz Baby Spinach
  • 3 oz Kale
  • 1/2 red pepper diced
  • 1/4 red onion diced
  • 1/2 avocado cut into cubes
  • 1/4 cup sesame seeds
  • 1/2 cup chickpeas
  • 1/2 cup blueberries
  • For the vinaigrette:
  • 1/2 cup extra virgin olive oil
  • 1/2 cup white wine vinegar
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon Italian seasoning

Instructions
 

  • For the Salad:
  • Mix greens together and top with the following ingredients.
  • For the vinaigrette:
  • Blend ingredients together for 20 seconds and mix into salad. Enjoy!
  • Source: 3 Scoops of Sugar

 

Spinach and Green Pepper Burgers

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Spinach and Green Pepper Burgers

 

Looking at those burgers makes me want to grab another! The chopped spinach mixed in helps them stay moist and there is so much flavor in these burgers from the red onion and green peppers. Seasoning them lightly with ranch on top doesn’t hurt either! Your taste buds are going to love you! 🙂 And I mean love you!

There is nothing like a good ‘ol classic burger to finish off a day of hard work…and to peek into a day at our house it went something like this:  0500-Wake up to crying little baby girl…priority is to get her a sippy cup of milk and start the coffee for muah!! 0600- Start a load of laundry because who knows when you will have another chance to get downstairs to switch out loads. 0800-The boys and hubby wake up…get them breakfast and clean up the mess where they ate their cereal, which somehow ended up on the wall??! 0900-Clean the bedrooms and bathrooms as quick as I can because if it is really going to be nice outside today we have to get these kiddos outside before someone falls asleep for a nap! 1100-Time for this gal to shower and get ready for the day! 1200-Make lunch and clean up the lunch you just made under the kids’ table…again…what is it with 1, 2, and 4 year olds? Can’t they keep it on their plate?? Geesh! 1300-Go to HyVee to get groceries for the week. By the way, this was by myself–this does not usually happen. I should have gone to the mall instead! 1400-Take the kids to the park. 1530-Play tee ball in the backyard….have you noticed no one decided to nap today. 1800-BURGER TIME!!!  This gal needed a nice juicy hamburger to regain some energy..and paired with some baked sweet potato fries it did just that!!

Spinach and Green Pepper Burgers

 

Spinach and Green Pepper Burgers

Print Recipe

Ingredients
  

  • 1 lb ground beef
  • 1/4 cup green pepper diced
  • 1/4 cup red onion diced
  • 1 cup baby spinach chopped finely
  • 1 T ranch dressing
  • salt and pepper
  • McCormick Grill Mates Spicy Montreal Steak seasoning
  • 4 Hamburger Buns

Instructions
 

  • 1. Combine ground beef, green pepper, red onion, baby spinach and ranch dressing. Mix together well.
  • 2. Shape into hamburger patties and season with salt and pepper, Spicy Montreal Steak seasoning, and lightly coat patties with ranch dressing on top.
  • 3. Grill to 160 degrees Fahrenheit or to desired doneness.
  • 4. Enjoy these amazing flavorful burgers!
  • Recipe makes 4 hamburgers
  • Source: 3 Scoops of Sugar

Have a fabulous day!